onion, spring

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Young plants of Allium cepa, generally eaten whole (the developing bulb and leaves) as a salad vegetable. Also known as salad onions or scallions. A 60‐g portion (three onions) is a rich source of vitamin C; a source of folate, calcium, and iron; contains 400 µg of carotene; provides 1.8 g of dietary fibre; supplies 15 kcal (65 kJ).

Subjects: Medicine and Health.

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